Serves 4 small portions

Suitable for: LF,GF

Contains: Nuts (Cashews)

Monkfish, known as the ‘sea devil’, is a meaty, high protein fish, that works well in curry based dishes. Based on tikka masala flavours, this curry excludes the yogurt and is made using coconut milk instead. In addition to the aromatic spices and tomatoes.

Monkfish Marinade Ingredients

• 1 x medium sized monkfish tail, skinned and diced into thick chunks
• 1 x tsp ground ginger
• 1/2 x tsp ground cumin
• 1 x tsp mild curry powder
• 1 x tsp garam masala
• 1 x pinch of mild chilli powder
• 2 x tbsp tomato puree/ paste
• 1/2 x lemon, juiced

Curry Ingredients

• 1 x shallot, peeled and diced
• 2 x large garlic cloves, peeled and diced
• vegetable oil for cooking
• 1 x tsp mild curry powder
• 1 x tsp ground ginger
• 1 x tsp ground cumin
• 1 x tsp garam masala
• 1/4 x tsp mild chilli powder
• 1 x tsp ground turmeric

• 1 x tin/ 400g coconut milk
• 4 x button mushrooms, sliced
• 1 x tin/400g chopped tomatoes
• 1/2 x tin/200g cold water (for stock)
• 1 x knorr fish stock cube
• Table salt & black pepper to season

Garnish

• sliced spring onions
• chopped cashew nuts
• sliced red chillies
• fresh coriander

Method

1. Remove the skin and the sinews from the monkfish tail, by sliding a sharp knife between the black skin and the flesh, tugging on the skin with one hand and cutting with the other. Then pull the skin back using one hand.
2. Trim the tail and fins using a pair of scissors. To remove the fillet, slide the knife between the backbone and the fillet. Detach the fillet and repeat the other side. Cut the fillets into thick cube chunks.
3. Add the ‘monkfish marinade ingredients’ spices and lemon juice to a large mixing bowl. Mix until well combined. Add the monkfish cubes and coat in the spices. Set aside and place in the fridge.
4. Preheat the hob to a medium heat. Drizzle vegetable oil into a large saucepan. Place on the hob. Allow to heat.
5. Peel and dice the shallot and garlic cloves. Add to the pan, along with all the ‘curry ingredients’ spices. Cook for a further 5-6 minutes. Add more vegetable oil if needed.
6. Add the coconut milk and monkfish bone to the pan. Stir. Add the sliced mushrooms, chopped tinned tomatoes and water. Bring to a boil. Add the fish stock cube and the caster sugar. Stir and cook for a further 5-7 mins.
7. Add the marinaded monkfish cubes. Cook on a gentle heat for a further 6 minutes. Don’t overdo the monkfish, as cooking for longer, will cause the fish to become rubbery.
8. Serve the monkfish curry with a side of jasmine or basmati rice. Garnish with sliced spring onions, chopped cashews, chilli slices and sprigs of fresh coriander.

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